The so-called "Wasabi" found in most sushi restaurants is generally made of horseradish and green colored food dye. Wasabia japonica varieties are "True Wasabi", and are rarely found outside of Japan. Grown for its unique, complex flavor with fragrant peppery heat, followed by a smooth, sweet finish, Wasabia japonica 'Mazuma' does not leave a burning sensation in the mouth. It is best eaten immediately upon grating its rhizome. It quickly releases its aroma, and its deep gentle spice (it is spicier than var. Daruma). As semi-aquatic plants, Wasabi grow naturally along cool streams in the mountains of Japan. It requires the perfect mix of part/full shade and wet/moist soil to thrive. Mazuma Wasabi plant leaves are very sensitive to the excess of hot temperatures and low humidity. Wasabi is a very special plant in the garden, and in the kitchen!
